the potatoes
may be placed on top the range and cooked about 25 minutes before
placing in oven to finish baking.

SWEET POTATO CROQUETTES

To 1 pint of hot mashed potatoes, or cold boiled ones may be used,
squeezed through a fruit press; add 1 tablespoon of butter, pinch of
salt, 2 eggs, whites beaten separately. When cool, form into small
cone-shapes, dip in bread crumbs, then into egg, then into crumbs
again, and fry in deep fat. Drain on paper and serve on platter
garnished with parsley.

POTATO CHIPS

Aunt Sarah's way of making particularly fine potato chips: She pared
six large white potatoes, one at a time. As she wished to slice them
to fry, she rinsed the potatoes, rolled them on a clean cloth to dry
them. She sliced the potatoes thinly on a "slaw" cutter. She patted
the sliced potatoes between old linen napkins, until all moisture was
absorbed, then dropped them into hot fat, consisting of two-thirds
lard and one-third suet. Place only one layer of potatoes at a time in
the fat. The chips quickly turn light brown; then remove with a
perforated skimmer to a colander lined with coarse brown paper, to
absorb any remaining fat. Should the fat be the right temperature, the
chips will be entirely free from grease. Dust salt over the chips
while hot. She _never_ allowed chips to stand in salt water, as many
cooks do. She usually made potato chips when frying doughnuts, and
always fried potato chips first; after frying doughnuts in the fat fry
several large slices of potato in it, as the potato clarifies it. Six
large, thinly sliced potatoes will make about five quarts of potato
chips when fried and may be kept several weeks in a dry place. The
potato chips may be re-heated by placing in a hot oven a few minutes
before serving.

FRIED EGGPLANT

Pare the egg-plant, cut in slices one-half inch thick, sprinkle salt
on slices; let stand under heavy weight several hours. Wipe slices dry
with a napkin and dip in a mixture of white of one egg, and one
tablespoon of water, then dip them in fine rolled bread crumbs and fry
a rich brown in deep fat. Drain and serve. Catsup should always be
served with eggplant.

BAKED "STUFFED PEPPERS"

Place a fry-pan on stove containing about two tablespoonfuls of
butter, add a couple of finely chopped sweet peppers and a finely
minced small onion. Let all simmer on stove. Measure the chopped
pepper and add an equal amount of finely crumbled bread. Season with
salt and pe